ABSTRACT
Waste management and emissions in poultry processing D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Colombia; R. Morawicki, University of Arkansas Fayetteville, USA; E. J. Van Loo, University of Arkansas Fayetteville, USA and Ghent University, Belgium; and S. C. Ricke, University of Arkansas Fayetteville, USA
1 Introduction
2 Treatment of by-products and waste
3 Environmental impact of processing plant emissions
4 Solid wastes
5 Future directions
6 Conclusions and recommendations
7 Where to look for further information
8 References
Food production in developing countries must be doubled during the next 50 years to supply the needs of a growing population where, due to the supplementation of animal products in the diet, food consumption has increased from 9.9 to 11.7 kJ person−1 day −1 (Verge et al., 2007). Environmental concerns are increasing, and future consumers will be confronted with ecological and ethical criteria as well as food safety considerations for food product choices (Andersson et al., 1994; Ricke, 2010; Ricke et al., 2012). It is, therefore, necessary to evaluate this environmental impact and the use of resources in the food industry system for sustainable consumption (Roy et al., 2009), considering that the food system’s environmental impact differs among countries and regions due to the types of foods consumed and the efficiencies of the respective farm-to-fork systems (Sonesson et al., 2005). In addition, the movement towards organic systems and smaller-scale natural production systems such as free-range poultry will further complicate developing accurate assessments of contributions to the environmental footprint (Ricke et al., 2012).
